TOTAL TIME: Prep: 40 min. Grill: 10 min.
MAKES: 7 servings


  • 15 large jalapeno peppers
  • 2 cups (8 ounces) shredded cheddar-Monterey Jack cheese
  • 4 ounces cream cheese, softened
  • 1/2 cup minced fresh cilantro
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 15 bacon strips

Nutritional Facts

2 each: 259 calories, 22g fat (13g saturated fat), 58mg cholesterol, 460mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 13g protein.


  1. Cut stems off jalapenos; remove seeds and membranes. In a small bowl, beat the cheeses, cilantro, garlic powder and paprika until blended. Stuff 1 tablespoon into each jalapeno; wrap a strip of bacon around each.
  2. Grill peppers, covered, over medium-hot heat for 4-5 minutes on each side or until bacon is crisp and filling is heated through. Serve warm. Yield: 15 appetizers.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Smoky Cheese-Stuffed Jalapenos in Backyard Living June/July 2007 , p60

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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